Jalapeno Cashew Spread Food
JALAPENO-AVOCADO CASHEW CREAM
Provided by Marcela Valladolid
Categories condiment
Time 3h10m
Yield about 4 1/2 cups
Number Of Ingredients 7
Steps:
- Put the cashews in a bowl and cover completely with water. Soak for about 3 hours and up to overnight.
- Drain the cashews, reserving the soaking water, and transfer the nuts to a blender or food processor. Blend until smooth and silky, about 2 minutes.
- Scoop the avocado flesh into the blender with the cashews and add the cilantro, olive oil, jalapeno and lime zest and juice and blend until smooth. The mixture should be about the consistency of pancake batter--slightly thick, but pourable. If the mixture is too thick, add some of the reserved water from soaking the cashews. Season with salt and pepper.
CREAMY CASHEW JALAPEñO DIP
Nut sauces are pretty common in Mexican culture, and this dip is a perfect blend of my American upbringing and the Mexican flavors I know and love.
Provided by Food Network
Categories appetizer
Time 30m
Yield about 3 cups of dip
Number Of Ingredients 7
Steps:
- Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse.
- Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary.
- Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!
JALAPENO CASHEW SPREAD
This is so so good. It has a peanut butter consistency and is awesome on toasted bread with lettuce, cucmber slices, and radish slices. Its also pretty tasty with bananas and honey!! Keeps in the fridge for weeks!
Provided by Allybee Z
Categories Lunch/Snacks
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Put the cashews, jalapeno, salt, and red and black pepper in the food processor. While pulsing, drizzle in the vegetable oil until the mixture reaches a peanut butter consistency (about 4 tablespoons).
Nutrition Facts :
CASHEW HERB SPREAD
This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a "cream" accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving)
Provided by rsarahl
Categories Spreads
Time 2m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in food processor and blend until smooth.
- Add water if necessary to blend or to thin if desired.
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- First, soak the raw cashews in 4 cups of warm water for at least 2 hours, otherwise you can place them in a large bowl, then add 4 cups of boiling water and let the cashews soak in the hot water for approximately 45 minutes to speed up the process.
- Once ready to make the sauce, drain the cashews, then add them to a high powered blender along with cilantro, jalapeno, garlic, lime juice, fresh water, salt and pepper. Blend until a thick sauce comes together, adding more water to thin and salt to taste as necessary. Serve with plantain chips, radishes, carrot sticks, cucumber slices, pita chips, tortilla chips, crackers. Also great as a sandwich spread, on quinoa, as a dressing for a buddha bowl, on top of grilled chicken, stirred into pasta and so much more!
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- In a high speed blender, put in lemon juice, tamari, brine from jar of pickled jalapeno slices, miso paste, and then the drained raw cashews. (Because there isn't much liquid in the cheese, it blends better if the liquid is at the bottom by the blade.)
- Blend the mixture, stopping once or twice to scrape down the sides. Depending on how long the cashews have soaked, it may take a while until the mixture is completely smooth. (If the cashews aren't blending well, add a splash of water to move things along.)
- Once it is entirely smooth, add the chopped pickled jalapeño slices. Blend for 10 to 20 seconds more, until the chopped slices are incorporated but not entirely smooth. If you'd prefer a completely creamy cashew cheese, keep blending until it's all incorporated.
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